Peppers and zucchini stuffed with risotto

Votes: 1

How to Make - Risotto-Stuffed Peppers and Zucchini

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Turn risotto into a hearty and impressive appetizer by serving it in vegetable boats. It's equally delicious with bell peppers, yellow squash, or zucchini. Keep this in mind: if one vegetable is more attractive than another at the market, go for them all—you can't go wrong! Cook the risotto, adding zucchini pulp, citrus zest, and plenty of grated Parmesan to the rice, and arrange it in vegetable boats. Then sprinkle the stuffed peppers and zucchini with breadcrumbs and bake in the oven until the risotto filling is covered in a delicious crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups chicken broth
1 teaspoon orange zest
1 teaspoon lemon zest
A large pinch of saffron threads
2 medium zucchini
2 red bell peppers, halved lengthwise and seeded
4 tbsp extra virgin olive oil + extra for drizzling
4 cloves garlic, finely chopped
1 medium onion, finely chopped
1.5 tbsp. Arborio rice
0.5 cups dry white wine
1 tbsp. grated parmesan
2 tablespoons butter
Juice of half a lemon
Juice of half an orange
0.5 cups homemade breadcrumbs or panko
0.5 cup finely chopped fresh parsley, or a mixture of parsley and fresh mint

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, zucchini, Arborio rice, panko breadcrumbs, white wine, Orange zest, Parmesan cheese, saffron, mint

Cooking the dish according to the recipe:

Combine chicken broth, 2 cups water, orange and lemon zest, and saffron in a saucepan and bring to a gentle simmer.
Cut the zucchini in half lengthwise and carefully scrape out the pulp and seeds from the center. Chop the pulp and seeds and set aside. Cut each zucchini in half again crosswise. Place the zucchini and bell peppers, cut-side up, in a baking dish. Drizzle with olive oil and season with salt and pepper.

Heat 2 tablespoons of olive oil in a risotto pan or skillet over medium heat. Add the garlic and onion and cook, stirring, until softened, 2-3 minutes. Add the sliced zucchini and season with salt and pepper. Cook, stirring frequently, for another 2-3 minutes. Stir in the rice, then add the wine and cook until completely absorbed, about 1 minute.
Add the broth mixture a couple of ladles at a time, stirring vigorously after each addition and allowing the liquid to be absorbed before adding more. It will take about 18 minutes for the rice to cook to al dente. About a minute before it's done, stir in 1/2 cup of cheese, butter, lemon juice, and orange juice.
Place the risotto into the vegetable boats.
Preheat oven to 220°C.
Mix the remaining 2 tablespoons of olive oil and 0.5 cup of cheese with breadcrumbsSprinkle the breadcrumb mixture over the risotto. Cover with foil and bake for 35 minutes. Remove the foil and bake until the tops are golden brown, another 10-15 minutes. Sprinkle with parsley.

Note

If you're not serving the dish right away, spoon the risotto into the vegetables and let cool (do not bake). Cover and refrigerate. When ready to serve, bake as directed..